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Broccoli and Scallops


Broccoli and Scallops Recipe

Serves 4


(A) Vegetables:

– 200g broccoli, ends trimmed and separate to smaller florets
– 200g fresh white scallops (around 10)*
– 1 medium carrot, peeled, sliced (you can cut them to decorative flower shapes if you like)
– 10 pacific clams (鲍贝/ bao bei) – optional
– 1 tbsp vegetable oil
– 3 slices old ginger

(B) Cheater’s Sauce:

– a very small piece of vegetable cube (see photo)
– 4 tbsp hot water
– cornstarch solution (1/2 tbsp cornstarch dissolved in 1 tbsp water, stir till dissolved)


(A) Blanching vegetables:

1. Heat a large pot of water with vegetable oil added.
2. When the water is boiling, add sliced carrots and broccoli and blanch for 3 minutes. Take them out and set aside. If you like, you can plunge the blanched broccoli in an ice water bath so that they retain their bright green hue.
3. Add ginger slices to the water you previously used to blanch vegetables. When the water is boiling, blanch clams for 1 minute and scallops for 2 minutes. Take them out and set aside.
4. Arrange blanched vegetables & seafood on a round serving plate. Place the broccoli around the plate with the stem pointing inwards, after which arrange the scallops, clams and broccoli in the center, covering the broccoli stems.

(B) Making the Cheater’s Sauce:

1. To prepare the sauce, dissolve vegetable cube in hot water. Add vegetable stock to a saucepan/wok. When it comes to a boil, add cornstarch solution, bit by bit, till it reaches the desired consistency. The ideal consistency (to me) is something slightly lighter than the thickness of oyster sauce. If you sauce is too watery, add more cornstarch solution; if it is too thick, just add a bit of water.
2. Pour the sauce over the vegetables you arranged previously and serve immediately.

* Where I bought my scallops in Singapore

I’m quite fussy about the freshness of the scallops used. Therefore, I always buy the bigger ones sold at the fridge section of NTUC (they cost around $1 per scallop) because they taste juicier and fresher. I find that the scallops sold in a box at the frozen section (the last I checked, they cost around S$9 per box, and there are at least 30 scallops inside) though much cheaper, are smaller and a little “fishy” in taste, at least to me.

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23 COMMENTS... read them below or add one

  1. Dave

    You are right, this dish is super expensive if you order at restaurants, because of the scallops! I love this dish too, the scallops are always so QQ and sweet. I also love scallops with celery, drool.

    • That’s why I always buy the freshest scallops if I make this at home, since it is still much cheaper than ordering at restaurants :) Adding celery sounds like a great idea, it gives a crunch to the dish :)

  2. Wiffy – I almost forgot about pacific clams, loooooove those. Back home, we only eat pacific clams during Chinese New Year as family and friends would give the canned pacific clams to us. I have to try and find them at the Chinese stores here for CNY!

  3. Thank you Bee for featuring my simple recipe. Been a fan of your site for years and seeing my recipe here makes me extra happy. I hope you can find these pacific clams in the US, it’s one of my fave, I think I like it as much if not more than those canned abalone hehe

  4. Hi Bee and Wiffy

    Thanks for sharing such a beautiful recipe. Your scallops looks so plump and juicy – they are one of my absolute favourite seafoods! Happy Chinese New Year to you both!

  5. I love all the mouth-watering “treasure” used in this auspicious dish! Simply awesome! It reminds me of my upcoming CNY reunion dinner. I’m so excited now!!! ;)

  6. Elena

    thanks for your recipe, i would love to try in this CNY. but, how about the vegetable cube. what is the brand you use ?? any specific flavor?

  7. Catch

    Stumble onto your broccoli with scallop recipe after I have cooked one today from left over scallops (not open) since CNY 2011. Although my family like the broccoli & scallop that i cooked, I find the scallops is not so white as those in the restaurant and yours. I have use 1 packet during EVE CNY 2011 for steamboat and found that the scallops were not so white as well. I noticed that you mention that you get the scallops from NTUC (Hmm, must try to get some to try out). But you mentioned that you are based in USA, I presumed must have moved to spore. Thank you letting us know where to get good fresh scallops.

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